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The quantities are on the massive side. 10 000 pounds of oil 30 drums of garum (think fish sauce but gross) 30 pounds of pepper 150 pounds of cumin 2 pounds of cloves 1 pound of cinnamon (dutifully corrected to: 5!) plus various amounts of almonds, pistachios and dates 6/pic.twitter.com/LbrsCd3P2g
Garum was still that popular in the 8th century? That's interesting. I had assumed it died with the Western Empire. When did its use die out, I wonder?
Well, in a way it never died out, just evolved! The Arab and Byzantine murri pastes are „cousins“ of garum. Garum as a term was increasingly used as a generic description of a fish sauce/paste which continued to be made throughout the Middle Ages, just not on an industrial scale.
Also Liudprand of Cremona wrote about bad fish sauce and directly mentioned garum in Embassy (the use of name points to it being known in Ottonian kingdom in tenth century) there is also recipe for confectio liquaminis which might have been clarified garum codex st. galli 752
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